I made this for my boyfriend's birthday, Notebook style (because if I can't make a house out of wood, I can at least make one out of cake!) - except I'm being Noah here... :) There is a story, but that's for another day... (Hope you had a happy birthday!)
The cake is coffee cake, because it is The Boyf's favourite. The roof is shortbread because I like it (and yes, I just said 'Boyf'... please don't hate me, I don't think I'll ever say that again!). The icing is white chocolate, because it was on offer in Tescos ;)
And in terms of The Internship: it's going well! Very very busy, and you know what? Living take up time. Doing the washing.. the cooking or washing up afterwards... I have released to value student life whilst I have one year left. If you are a student, take my advice!!
View from behind...
I shall try and show you photos of The Making Of, but the recipe was a pretty simple coffee sponge. Aside from that, the 'cement' was marshmallow fluff, the fence and windows were mikado sticks, and the clock edges were Cadbury fingers. The mini marshmallows were simply there to look nice :)
Also, sorry but from now on it will just be pictures, I don't have time to think of anything funny to say as I have to be up in just under 6 hours for work :(
Ok that's it for now, night night!
p.s. guesstimated the recipe again, will give full recipe when I have time to work out the quantities!
More like a fort than a house, no?
Coffee cake cake
250g butter , at room temperature
250g caster sugar
250g self-raising flour
2 tsp baking powder
4 heaped tbsp coffee , dissolved in 100ml water
100g icing sugar
100g white chocolate, broken into chunks
Heat the oven to 170C/fan 150C/fan 3. Line a deep 18cm loose-based or springform cake tin. Beat the butter and sugar together with electric beaters and then beat in the eggs, flour and baking powder.
Beat in 1 tbsp of the coffee mixture and then add up to another tbsp little by little until the mixture drops easily off the spoon. Keep the rest of the coffee mixture for the icing.
Spoon into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool.
To make the icing, mix the icing sugar with 1 tbsp hot water and stir into a paste. Melt the white chocolate in a separate bowl, and then mix the two together. Add more icing sugar/water to make a paste consistentcy .(Note: I made up the icing recipe as I went, so take this recipe –not literally- with a pinch of salt!)
Shortbread recipe to come! (Also, I made that recipe up as I went along too, so I will have to guess the quantities there)
Building instructions: see photos?